1cup self-rising white cornmeal mixOr use self-rising yellow cornmeal mix.
1/2cupself-rising flour, sifted
2tablespoonssugar (optional)
2mediumeggs, beaten
1cupcultured whole buttermilkOr use low fat buttermilk.
1/2cupyellow onions, choppedOr use white onions (savory).
3tablespoonsvegetable oil
ketchupoptional
yellow mustardoptional
Instructions
Place wieners in saucepan. Cover with water. Boil over high heat for 7 minutes. This will decrease sodium content. Drain water. Pat dry with paper towels. Chop into small pieces. Set aside.
Preheat oven to 400 degrees.
In medium-sized bowl, combine cornmeal mix, self-rising flour, sugar (if using), eggs, and buttermilk. Stir until smooth. Set aside.
Preheat 3 tablespoons of vegetable oil in a 9" skillet (thin cornbread).
Pour 2-1/2 cups of batter evenly around bottom of skillet.
Evenly arrange chopped/cooked hotdogs over top of batter. Sprinkle chopped onions all over top of sliced hotdogs.
Spread remaining batter evenly over top of chopped hotdogs and chopped onions.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.